Monday, May 01, 2006

Light, fluffy, and yeasty buttermilk biscuits. The recipe is from Paula Deen on the Food Network, but sorry Paula, I just don't do Crisco -- so I used all butter. She also suggested lard, and that's not likely to happen either. When (not if) you make these, cut the recipe way back, as the original makes enough biscuits for a small but well-fed army. I served these with a roast chicken, glazed with apricot preserves and dijon mustard, and a spinach salad. Posted by Picasa


Anonymous said...

awesome biscuits! I'll bet you can't eat just one when they are hot!

Anonymous said...

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